Thick Lemon Curd

Place all ingredients except butter into a heavy medium saucepan.

Heat the mixture over low to medium heat whisking constantly and cook for approximately 10-15 minutes or until mixture thickens and coats the back of a spoon. The mixture should not boil or the eggs could curdle.

A thermometer placed into the mixture should read approximately 170° Fahrenheit.

Remove from heat and whisk in cubed butter until butter is fully melted.

Make an ice water bath by placing a large bowl filled halfway with ice and water. Place another bowl into the ice water and set a sieve over it. Strain the lemon curd through the sieve and gently press down on the curd with a rubber spatula. Do not force any egg solids through the sieve. Remove the bowl of lemon curd from the ice water.

Place a piece of plastic wrap directly onto the curd to prevent any air from getting to it. Refrigerate the curd until it is very cold and thickened.

Use as a filling for a tart, cake or cookies.